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Leftover Pulled Pork Pizza

When you’ve got leftover pulled pork from the crockpot or the grill, create an easy weeknight meal with this leftover pulled pork pizza. Find more leftover pulled pork recipes here.

A rustic pulled pork pizza with olive oil and arugula behind it

My family is a huge fan of making pulled pork. It’s super easy to throw a pork shoulder roast in the slow cooker, but it is extra special when slow roasted and smoked over the grill. And no matter how we make it, we are guaranteed with lots of leftover pulled pork!

Another family favorite meal is the pizza, of course. So why not make some leftover pulled pizza?

Why this recipe is so great

Pizza is one of those meals that everyone in my family loves. Of course, we each like to customize it to our own liking. But one pizza topping we all agree on loving is pulled pork.

For this leftover pulled pork pizza, you can go all homemade or take it easy on yourself with pre-made ingredients. That means refrigerated pizza dough, store bought marinara, store bought barbecue sauce and shredded cheese.

If you prefer to go all homemade, then by all means, go for it. I won’t be offended. And of course, you can do a little of both. When I have time, I love making homemade pizza dough.

But I don’t always have the time so I like to grab some Trader Joe’s pre-made pizza dough to make meal prep easier. And for the pizza sauce, I have a delicious homemade marinara recipe made with vegetables.

Vegetable Packed Marinara Sauce By FamilySpice.com

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Ingredients you need

Step-by-step directions

1. In a measuring cup combine yeast and warm water. Wait until mixture is creamy, about 10 minutes then stir in cold water and olive oil. Instant Yeast doesn’t need this blooming time.

Adding yeast to warm water in a measuring cup
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2. In a medium bowl mix flour and salt with a fork. Pour yeast mixture into the flour mixture and mix until sticky dough forms.

Marking homemade pizza dough and yeast bloom by FamilySpice.com

3. Place dough on well-floured surface and knead until smooth, about 10 minutes. My daughter is always on board to make homemade pizza dough. So if you have kids, employ them to help with the dinner making!

Kneading pizza dough by FamilySpice.com

4. Cover dough with towel, in a bowl and cover for 15 minutes. Knead dough again and place dough on a clean towel, in a bowl and let rise until doubled in size, about 1-2 hours. Dough can be refrigerated for up to 48 hours. Flour covered dough can also be placed in a freezer bag and placed in a freezer for up to 1 month. When ready to use, make sure pizza dough is at room temperature.

Letting pizza dough rise by FamilySpice.com

5. In a small bowl, mix together marinara and barbecue sauce. Prepare 9-inch pizza pan by scattering corn meal evenly over it. Spread dough onto prepare pan and add spread bbq-marinara sauce evenly over the pizza dough. Scatter shredded cheese evenly over the sauce. Place pulled pork and onions over the cheese.

Leftover Pulled Pork Pizza ready for the oven by FamilySpice.com

6. Bake for about 10-15 minutes in a 500ºF oven, or until cheese is brown and bubbly. Garnish top of pizza with cilantro and arugula and serve.

Overhead view of leftover pulled pork pizza by FamilySpice.com

Recipe tips and FAQs

I used to fail miserably with homemade yeast breads because I was always chasing the warm spots of the house for my bread to rise. My new ovens have a proof option, creating the perfect cozy temperature for yeast doughs to rise.

Just place your dough in a lightly oiled bowl and cover with a towel. I sometimes wrap it in a kitchen towel or let it rest on the cutting board, covered with a towel. Let your dough rise until it is double in size, about 2 hours. Again, this all depends on how friendly and warm your space is.

Kneading the pizza dough insures that the bands of gluten in your dough is strong and that your bread or pizza crust will hold its shape. In the end, you want a smooth slightly elastic dough.

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Yield: 1 9-inch pizza

Leftover Pulled Pork Pizza

A rustic pulled pork pizza with olive oil and arugula behind it

Pulled pork is an easy meal to throw together in the crockpot. But, what about the leftovers? This Leftover Pulled Pork Pizza is perfect for an easy weeknight dinner.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes

Ingredients

  • 1 ½ teaspoon active dry yeast
  • ¼ cup lukewarm water
  • ½ cup cold water
  • 1 ½ TBS extra virgin olive oil
  • 1 ⅔ cups sifted all purpose flour, plus ¼ cup for kneading
  • ¾ teaspoon salt
  • ½ cup marinara sauce
  • ½ cup barbecue sauce
  • 2 TBS corn meal
  • 2 cups shredded sharp cheddar cheese
  • 1 cup leftover pulled pork
  • ¼ red onion, cut into rings or slices
  • 2 TBS diced fresh cilantro
  • handful of fresh arugula

Instructions

  1. In a measuring cup combine yeast and warm water.
  2. Wait until mixture is creamy, about 10 minutes.
  3. Stir in cold water and olive oil.
  4. In a medium bowl mix flour and salt with a fork.
  5. Pour yeast mixture into the flour mixture and mix until sticky dough forms.
  6. Place dough on well-floured surface and knead until smooth, about 10 minutes.
  7. Cover dough with towel, in a bowl and cover for 15 mins.
  8. Knead dough again and place dough on a clean towel, in a bowl and let rise until doubled in size, about 1-2 hours.
  9. Dough can be refrigerated for up to 48 hours.
  10. Flour covered dough can also be placed in a freezer bag and placed in a freezer for up to 1 month. When ready to use, make sure pizza dough is at room temperature.
  11. Preheat oven to 500ºF.
  12. In a small bowl, mix together marinara and barbecue sauce.
  13. Prepare 9-inch pizza pan by scattering corn meal evenly over it.
  14. Spread dough onto prepare pan and add spread bbq-marinara sauce evenly over the pizza dough.
  15. Scatter shredded cheese evenly over the sauce.
  16. Place pulled pork and onions over the cheese.
  17. Bake for about 10-15 minutes, or until cheese is brown and bubbly.
  18. Garnish top of pizza with cilantro and arugula and serve.

Nutrition Information:

Yield:

4

Serving Size:

¼ pizza

Amount Per Serving: Calories: 578.9Total Fat: 21.2gSaturated Fat: 8.8gTrans Fat: 0.8gUnsaturated Fat: 3.8gCholesterol: 56.3mgSodium: 1503.3mgCarbohydrates: 72.5gFiber: 5.2gSugar: 20.4gProtein: 28.0g

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